2 cooked chicken breasts, skinned, boned, chopped (a great way to use up leftover chicken)
1 head iceberg lettuce
3 green onions
1/4 c. slivered almonds
1/2 c. cilantro
1/2 c. parsley
3 stalks chopped celery
1/2 c. mandarin oranges (optional)
Puffing rice noodles and oil to cook them in or croutons
1/4 c. rice vinegar
1/4 c. sesame oil
1/4 c. tamari or teriyaki sauce
1 tbsp. sesame seeds (optional)

For dressing, combine vinegar, oil, tamari or teriyaki sauce and sesame seeds. Marinate the chopped chicken in the dressing for a few hours or overnight. Chop lettuce, onions, cilantro, parsley, celery and toss all together. Cook rice noodles as directed. Just before serving, add almonds, oranges and chicken with dressing to salad. Toss well. Garnish with noodles or croutons. Makes a rather large bowlfull of salad. This one's all mine - after a lot of experimentation!